Sherry Simmered Carrots

These are the best carrots ever. A great way to use sweet potatoes too!
The buttery sugar and wine with the lemon zest and Dijon mustard make this recipe a memorable side dish every time.
This recipe is from Holland House , but tweaked by me.

To make mashed :
Cook carrots in medium saucepan with water to cover 1 inch above carrots. Cook until very soft.
While carrots are cooking make the sauce.
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In a small saucepan, melt butter with sugar and sage and cook until foamy, about 2 minutes. Add 1 cup of the wine; bring to a boil.
Add cornstarch and lemon zest to remaining 1/3 cup of cooking wine; stir well to dissolve cornstarch. Cook 1 or 2 minutes longer or until sauce has thickened slightly.Remove from heat and stir in mustard.
When carrots are very done, mash with potato masher or put in a ricer in a medium bowl Add sherry-cornstarch mixture to mashed carrots; stir well to blend. Put into beautiful serving dish and garnish top with pecans and lemon zest.

2

For whole petite carrots:
In a 12 inch skillet, melt butter with sugar and sage. Cook over medium heat until foamy, about 2 minutes. Increase heat and stir in carrots. Add 1 cup of the wine and bring to a boil. Cover, slightly reduce heat and boil 8 minutes.

3

Meanwhile, add cornstarch and lemon zest to remaining 1/3 cup of cooking wine; stir well to dissolve cornstarch.
When carrots have cooked, add sherry-cornstarch mixture.
Stir constantly and cook 1-2 minutes or until sauce has thickened slightly. Remove from heat and stir in Dijon mustard. Garnish with pecans and zest.